By the time this post publishes itself (love the queue feature) I’ll likely be halfway up the coast. Yep, I’m on holiday. This crazy lady is in back in the States, & I’m road trippin’ up to her Mom’s place in Morro Bay for a nice relaxing weekend jaunt. With all that’s going on in my life I need this getaway, & thought I’d make the journey extra special with some homemade sustenance for the road…
For some reason I hadn’t yet torn into the strawberries that I got from my last CSA share. Ususally they are the first to go, but as I also picked up a bag full of cherries that day, the strawberries were pushed to the back of the fridge, & my mind. Sorry guys. Knowing I was headed out for a long weekend away, I didn’t want these darlings to go to waste & they were nearing their prime. It was time to think fast. My original idea was to make some homemade jam so I could utilize my cool new canning jars, but then I came across this recipe on One Green Planet. As I’m embarking on a 6 hour solo drive & don’t want to make unnecessary stops, I’ll be packing a picnic for the road. Homemade strawberry breakfast bread seemed like a lovely treat to nosh on, & made perfect use of my neglected berries.
The recipe called for “strawberry puree” so here is how I made it:
- 1 pint fresh organic strawberries, hulled & sliced
- 1 Tbsp. water
- Put strawberries & water in a food processor. Blend into a puree.
- ***no need to sweeten, as you’ll be adding sugar to the dry ingredients of the bread.
- 1 ¼ cups All-Purpose Flour
- ⅔ cup Vegan Sugar
- 1 tsp Baking Soda
- 1 cup Fresh Organic Pureed Strawberries (see above)
- ⅓ cup Organic Virgin Coconut Oil
- 2 tsp Fresh Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Vanilla Extract
- ¼ tsp Kosher Salt
- Preheat oven to 350°F & prepare an 8 1/2 x 4 1/2 inch loaf pan.
- Stir together the flour, sugar, & baking soda. Set aside.
- Blend strawberry puree, coconut oil, lemon juice, lemon zest, vanilla, & kosher salt until thoroughly combined. Add to dry ingredients and stir until just combined.
- Spoon into prepared pan, & bake for 40 minutes.
- Cool in pan for 10 minutes before transferring to rack.
Okay, so I may have gotten into it pre-road trip, just to make sure it was edible right? It made a wonderful snack with my afternoon tea & a side of fresh blueberries.
This will be the perfect morning treat for my drive, along with coffee & my iPod full of Morrissey tunes. I’ll see ya’ll next week with a weekend update!